Senay Simsek Research Website


CFS 766 Advanced Food Chemistry II

Course Description

The course covers basic enzymology and cell wall chemistry; biochemical formation of carbohydrates and physical and chemical properties of carbohydrates.  The course explores the relationship between physical/chemical properties and food/industrial uses of carbohydrates.  In addition, analytical methods used to assess these components and associated chemical reactions will be presented. 4 credits.

Instructional Objectives

  1. To become familiar with nomenclature, biosynthesis, and metabolism of cereal and food carbohydrates.
  2. To understand chemical, biochemical, and physical properties of cereal and food carbohydrates.
  3. To gain experience in reviewing scientific literature concerning carbohydrates.


Senay Simsek
Harris Hall 209
Office hours by appointment

Jiajia Rao
Harris Hall 223
Office hours by appointment

Bingcan Chen
Harris Hall 208
Office hours by appointment


Topics covered by Dr. Simsek

  • Monosaccharides
  • Carbohydrate Reactions/Oligosaccharides
  • Polysaccharides – occurrence, structure, chemistry
  • Polysaccharides – properties
  • Sugar analysis – lab demonstration HPLC-handouts
  • Sugar analysis – lab demonstration GC-handouts
  • Starch chemistry – amylose/amylopectin
  • Starch functionality in food systems
  • Starch/modified starch functionality in food systems
  • Starch digestion – resistant starch and slowly digestible starch
  • Non-starch polysaccharides/gums
  • Cell wall structure and chemistry


Wheat Quality & Carbohydrate Research
Department of Plant Sciences
NDSU Dept. 7670
PO Box 6050
Fargo , ND 58108-6050
166 Loftsgard Hall
(701) 231-7737
Fax: (701) 231-8474
Site Manager: Senay Simsek
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